By: Adapted from The New Moosewood Cookbook ©2000, Ten Speed Press
A favorite served by the WSGC Deli.
Time: Preparation 45 mins
Serving: 4 Servings
Ingredients
- 1 T olive oil
- 2 onions
- 2 clv garlic
- 1 celery stalk
- 1 sweet potato
- 1 carrot
- 1 t salt
- 1 t paprika
- 0.5 t turmeric
- 1 t basil
- 0.125 t cayenne pepper
- ds cinnamon
- 1 bay leaf
- 1 t tamari
- 3 c water
- 1 cn garbanzo beans
- 1 red or green pepper
- 1 cn diced tomatoes
Preparation
Saute the onion, celery, sweet potato, and carrot in the oil for about 10 minutes, stirring occasionally. Add the garlic, salt, paprika, turmeric, basil, cayenne, cinnamon, and bay leaf and cook a minute or two longer. Add the tamari and water. Bring to a simmer, cover, and cook until everything is soft, about 15 minutes.
Add the garbanzo beans, red or green pepper, and tomatoes. Cover and simmer another 10 minutes or so, until everything is as soft as you like.
